How to make Khao Soi Gai at home!
Khao Soi Gai is a delicious and hearty dish that is popular in northern Thailand. This flavorful curry soup is made with tender chicken, creamy coconut milk, and a blend of spices that give it a rich and complex flavor. Served over fresh egg noodles and topped with crispy fried noodles, sliced shallots, and fresh cilantro, Khao Soi Gai is a true feast for the senses. This recipe is easy to make at home and can be customized to your liking by adjusting the spice level or adding your favorite toppings. Whether you're a fan of Thai cuisine or just looking for a comforting and satisfying meal, Khao Soi Gai is sure to impress.
Equipment
- 1 Large pot or Dutch oven You'll need a large pot or Dutch oven to cook the curry.
- 1 Wooden spoon You'll need a wooden spoon or spatula to stir the curry and prevent it from sticking to the bottom of the pot.
- 1 Chef's knife You'll need a sharp chef's knife to cut the chicken thighs into bite-sized pieces.
- 1 Cutting board You'll need a cutting board to cut the chicken and other ingredients.
- 1 Measuring cups and spoons You'll need measuring cups and spoons to accurately measure the ingredients.
- 1 Frying pan You'll need a frying pan to fry the crispy noodles.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 4 tbsp red curry paste
- 1 can coconut milk 14 ounces
- 2 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp cumin powder
- salt (to taste)
- 1 pound fresh egg noodles (or dried egg noodles, cooked according to package instructions)
- Crispy fried noodles, chopped cilantro, sliced shallots, pickled mustard greens, lime wedges, and chili oil (optional) For Topping
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the red curry paste and stir for a few seconds until fragrant.
- Add the chicken to the pot and cook until browned on all sides.
- Add the coconut milk, chicken broth, fish sauce, palm sugar, turmeric powder, ground coriander, and cumin powder. Stir to combine and bring to a simmer.
- Reduce the heat to low and let the curry simmer for about 20-30 minutes, or until the chicken is cooked through and tender. Season with salt to taste.
- While the curry is simmering, prepare your toppings. Cook the egg noodles according to package instructions and set aside. Fry the crispy noodles and set aside. Chop the cilantro, slice the shallots, and prepare the pickled mustard greens.
- To serve, divide the cooked egg noodles into bowls and ladle the hot curry over the top. Top each bowl with crispy noodles, cilantro, sliced shallots, pickled mustard greens, and a lime wedge. Drizzle with chili oil, if desired.